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Indian Chicken Sauté

Serves 4 to 6 Entree chicken, Poultry

Indian Chicken Sauté

Indian Chicken Sauté is a cherished staple in home kitchens across India, crafted with the tactile wisdom of seasoned cooks who judge salt by hand and embrace the richness of generous oil. It's a dish that finds its place at family tables, where the focus is on sharing rather than ceremony. This version captures the essence of a familial approach, bringing together simple ingredients with practiced ease.

Expect a vibrant medley of flavors where tender chicken thighs intertwine with the sweetness of onions and the gentle heat of peppers. The sauté offers a comforting yet lively bite, with each mouthful balanced by the right touch of sea salt and black pepper. It’s an everyday dish that transforms humble ingredients into a celebration of taste.

Ingredients

  • 700 gchicken thighs
  • 1onion
  • 2peppers
  • 2 tbspoil
  • to tastefine sea salt and black pepper

Method

  1. Begin by patting the 700 g chicken thighs dry with paper towels. Season them generously with fine sea salt and black pepper, ensuring each piece is well-coated. In a large, heavy-bottomed skillet, heat 2 tbsp of oil over medium-high heat. Once the oil shimmers, carefully add the chicken thighs, skin-side down, and brown them for about 5-7 minutes per side until they develop a deep golden crust. This step locks in the juices and creates a flavorful base for the dish.
  2. While the chicken is browning, finely chop 1 onion and slice 2 peppers into thin strips. Once the chicken is browned, remove it from the skillet and set aside on a plate. In the same skillet, add the chopped onion and sliced peppers. Cook over medium heat, stirring occasionally, until the onions are translucent and the peppers are tender, about 5-8 minutes. This step allows the vegetables to absorb the flavorful chicken drippings.
  3. Return the browned chicken thighs to the skillet, nestling them among the cooked onions and peppers. If there is any accumulated juice on the plate, pour it back into the skillet. Cover the skillet with a lid and reduce the heat to low. Allow the chicken to cook through, about 15-20 minutes, until the meat is tender and the juices run clear when pierced with a fork.
  4. Once the chicken is cooked, uncover the skillet and increase the heat to medium-high to reduce any excess liquid. Stir occasionally to prevent sticking, and cook until the sauce thickens slightly and clings to the chicken and vegetables. Taste and adjust the seasoning with more salt and black pepper if needed. The sauce should be flavorful and well-balanced.
  5. Finish the dish by garnishing with freshly chopped herbs of your choice, such as cilantro or parsley, for a burst of freshness. Serve the Indian Chicken Sauté hot, ideally with rice or flatbread, allowing the vibrant flavors to shine through. Enjoy this home-cooked meal with family and friends, embracing the communal spirit of Indian dining.
Cover of Authentic Indian Cuisine
From the cookbook

Authentic Indian Cuisine

This recipe is from Authentic Indian Cuisine by Yassine Sbiti — the Indian volume in the ComidaTime International Cuisines series.

Available soon on Amazon…

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